In a bowl combine the cracker crumbs, pecans, brown sugar and sugar. Stir in the
butter. Press the mixture into the bottom and 1/2 inch up side of a buttered
9-inch springform pan. Chill the crust for 1 hour.

In a bowl whisk together the pumpkin, eggs, cinnamon, nutmeg, ginger, salt and
brown sugar. In a large bowl with an electric mixer beat together the cream
cheese and the granulated sugar until fluffy, then beat in the cream,
cornstarch, vanilla extract, bourbon liqueur and the pumpkin mixture until
smooth.

Pour the filling into the chilled crust. Bake the cheesecake in the middle of
the oven for 50 to 55 minutes, or until the center is just set. Let it cool in
the pan on a rack for 5 minutes.